Lasagna Soup - tastes just like a meat lasagna in a comforting soup! From

Lasagna Soup

Yield 8 (1-cup) servings


  • 1/2 pound Italian sausage
  • 1/2 tsp fennel
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 1/2 tsp minced garlic (about 3 garlic cloves)
  • 4 cups (or 1 quart) low-sodium chicken broth
  • 1 (15oz) can tomato sauce
  • 1 (14.5oz) can petite diced tomatoes
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper
  • 4 lasagna noodles, broken
  • 1/2 cup chopped fresh basil (or 3 Tbsp Gourmet Garden Basil Paste)
  • 1/4 cup parmesan cheese, shredded
  • 1/2 cup mozzarella cheese, shredded


  1. In a large stock pot over medium heat, cook sausage, fennel, onion, bell pepper, and garlic. Heat until sausage is fully cooked and vegetables are tender, about 5 minutes. Drain any fat and wipe out the pot with a paper towel; if the fat won't drip off, I place the meat in a bowl with a paper towel underneath and on top, to soak up the grease.
  2. Return meat mixture to the pot and add the chicken broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Simmer for 20 minutes with the lid on.
  3. Add broken pieces of lasagna noodles, bring to a boil, and cook 10 to 12 minutes; until tender.
  4. Remove from heat, and add basil, parmesan, and mozzarella cheeses. Stir until cheese melts. Serve hot.

Recipe Notes

For a super smooth tomato soup, blend the chicken broth, tomato sauce, diced tomatoes, salt and crushed red pepper together with a blender or in the pot with an immersion blender. Then add the meat and continue cooking as explained.

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